Description
A delightful raspberry bread that captures sweet, tangy flavors and nostalgic memories.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 2 large Eggs
- 1/2 cup Milk
- 1/2 cup Butter (melted)
- 1 1/2 cups Fresh Raspberries
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5 inch loaf pan with butter or cooking spray.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Combine eggs, milk, melted butter, and vanilla extract in another bowl.
- Pour the wet mixture into the dry ingredients and gently fold them together.
- Fold the fresh raspberries into the batter carefully.
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for about 60 minutes, or until a toothpick comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack.
- Slice and serve warm or at room temperature.
Notes
For extra indulgence, serve with whipped cream or ice cream. You can also create a lemon glaze for a tangy twist.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: raspberry bread, dessert, quick bread, baking, sweet bread, breakfast